- 1 potato, unpeeled
- 6 cups bread flour
- 2 cups lukewarm water, divided
- 1 tablespoon active dry yeast
- 2 teaspoons white sugar
- 1/2 cup extra-virgin olive oil, divided
- 2 tablespoons salt, divided
- 8 vine tomatoes, halved
- 1 (6 ounce) can pitted black olives in brine
- 2 tablespoons water
- 1 tablespoon dried oregano
- Place potato into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and rinse under cold running water.
- Peel potato; mash in a large bowl with a fork. Pour in flour and mix well with your fingertips. Rub together until mixture is even and free of lumps.
- Combine 1 cup water, yeast, and sugar in a bowl. Mix well and let stand until frothy, about 5 minutes. Stir in 5 tablespoons olive oil.
- Pour yeast mixture over flour mixture; mix, adding remaining 1 cup water a little at a time, until a soft dough forms. Mix in 1 tablespoon salt.
- Knead dough on a clean work surface until smooth and soft, 8 to 10 minutes. Transfer dough to a greased bowl. Cover with a damp cloth; let rise in a warm place until doubled, about 2 hours.
- Grease a large rimmed baking sheet with 2 tablespoons olive oil. Place dough on the baking sheet; stretch into the corners. Arrange tomatoes and olives over dough.
- Mix remaining 1 tablespoon olive oil and 2 tablespoons water together in a bowl. Brush mixture over dough. Sprinkle remaining 1 tablespoon salt on top. Cover with a damp cloth; let rise for 30 minutes.
- Preheat oven to 400 degrees F (200 degrees C).
- Bake focaccia on the lower rack of the preheated oven for 15 minutes. Lift up with a fork to check bottom is golden brown. Transfer to the middle rack and bake until top is golden, 10 to 15 minutes more. Sprinkle oregano on top.
07/17/2019
recipepes.com
focaccia barese al pomodoro e olive (homemade talian focaccia with tomatoes and olives), recipe
PT15M
PT1H
5
455 calories
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